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Steak Skillet

Steak Skillet is a meal I could eat happily 3-4 nights a week. It is that good and has all the things I love in this meal: some form of red meat, one dish, simplicity, and the yummy factor. This is also a very simple dish that can be added to or subtracted from without much trouble. I love how this tastes using my cast iron skillet. I love my cast iron skillet!

The only problem? I wish I would have had the foresight to take pictures when I made it Monday night. But you know me and pictures!

Steak Skillet

1-1 1/2 pounds of whatever steak you have on hand: round, sirloin, chuck, cut into uniform size pieces
1 quart jar of canned potatoes or 3-4 potatoes, chopped and parboiled
1 bell pepper of your choice, chopped
1 onion, chopped
2-3 Tablespoons Olive Oil
Worcestershire sauce to taste
Salt and pepper to taste

**When chopping everything, I would chop it all about the same size, roughly 1 inch pieces maybe slightly smaller. This just makes cooking everything easier.

In a large cast iron skillet, heat olive oil over medium heat. Add the onions and let cook for 5 minutes. Add the bell pepper and cook until the pepper starts to soften. Add the steak and cook until browned on all sides. Add the potatoes and cook until heated through and maybe getting a little brown on them. Add the Worcestershire sauce and season with salt and pepper. Let cook for 2-3 more minutes. Serve!

This easily feeds 4-5 people especially if you serve with bread or side dishes. I use cheaper cuts of steak with this dish because I would cry to see a ribeye used in this manner. I also undercook the meat a little so it stays tender. By the time it all cooks, the meat is about medium. Perfect.

Eggs can added to this for a breakfast skillet. I would do that at the end and cook until the eggs are set or scrambled, however you prefer. Seasonings can be changed up on it or fresh herbs added if you have those on hand. If you have leftover bacon, that could be added at the end. Shredded cheese could be added over top.

Possibilities are endless! My favorite is the basic recipe, but the additions are delicious too!

Thanks for reading,
Erica

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